Tag Archives: mozzarella cheese

Veggie Stuffed Pork Tenderloin

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This was absolutely delicious and perfect for the pizza oven.

Ingredients:

1/2 red pepper, sliced

1/2 yellow pepper, sliced

1/2 onion, sliced

3 cloves garlic, minced

1 pork tenderloin, butterflied and pounded flat

1 1/2 c. spinach leaves

1/3 c. shredded mozzarella

Directions:

Preheat oven to 350.

Saute the peppers and onions in some olive oil. Add the garlic and cook until the peppers are tender. Season with salt and pepper.

Season the pork tenderloin with salt and pepper on both sides.

Lay the spinach leaves evenly over the pork.

Top with the pepper mixture.

Add the mozzarella cheese.

Roll up the pork tightly. Skewer the roll with toothpicks about 1 1/2 inches apart so the roll will hold its shape.

Slice between the toothpicks to create individual pork rolls.

Heat a pan and place some olive oil. Sear the pork rolls until browned, about 2 minutes per side.

Transfer the skillet to the oven and bake for 10-15 minutes, or until done.

Let the steak rest before removing the toothpicks.

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Stuffed Poblanos

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This had a slight zip to it, making it really tasty.

Ingredients:

4 poblano peppers

2 medium tomatoes, diced (optional)

1/2 medium onion, diced

3 green onions, thinly sliced

1 T. minced garlic

Dried oregano and cumin to taste

2 c. cubed cooked chicken (I used rotisserie chicken)

1 c. shredded mozzarella cheese

1/2 c. chopped cilantro

1/2 c. shredded cheddar cheese

Directions:

Preheat the oven to 400. Line a baking pan with some aluminum foil and spray with cooking spray. Set aside.

Cut top off poblanos, remove the seeds and make a slit down the length of the pepper. Chop up the portion cut off from the top and set aside.

In a pan, sauté the onion, tomatoes, green onions, chopped up poblano tops and garlic until fragrant and soft. Add the oregano, cumin, and salt to taste.

Off the heat, add in the chicken, cilantro and the mozzarella cheese. Mix well.

Stuff the peppers with the chicken mixture until well filled. Lay then in the baking pan.

Bake for about 20 minutes or until the poblanos are soft and charred. Remove.

Set the oven to broil.

Sprinkle the cheddar cheese on top of the peppers and return them back to the broiler for a few minutes until the cheese is melted and starting to brown.

 

Eggplant “Lasagna

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The noodles here are the eggplant.

Ingredients:

3 Italian eggplants, sliced and salted

1 lb. ground beef

Marinara sauce

Prosciutto

Shredded mozzarella cheese

Parmesan cheese

Directions:

Preheat the oven to 350.

Grill the eggplant slices and set aside.

Brown the beef. Add seasonings. Add the marinara sauce.

Butter a casserole dish.

Cover the bottom with a layer of eggplant.

Put a single layer of prosciutto over the eggplant.

Cover with the meat mixture.

Cover with mozzarella cheese.

Finish off with another layer of eggplant.

Sprinkle some more mozzarella cheese on top. Add some parmesan cheese.

Place it in the oven for about 15 minutes or until the cheese begins to turn golden.

 

Stuffed Chicken Breasts

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This was really good and easy to make!

Ingredients:

2 chicken boneless chicken breasts

1 bunch fresh spinach, washed and dried

1 cup cream cheese

1 cup shredded mozzarella cheese

2 eggs, beaten

Flour for dredging

Breadcrumbs to coat breasts

Seasonings

Directions:

Saute the spinach in some olive oil until wilted. Season with salt and pepper. Chop and put it in a bowl.

Add the cream cheese, mozzarella cheese and seasonings. Mix well.

Cut each chicken breast in half. Make a pocket as deep as possible.

Fill the pockets with the spinach mixture.

Dredge each chicken piece in flour, then run it through the egg mixture, finishing off with the breadcrumbs.

Heat some olive oil in a frying pan. Place the coated and filled chicken breasts in the pan and cook until well-browned on both sides and the chicken is cooked. If needed, cover the pan to fully cook the chicken without drying it out.